A delicious and simple recipe for Limoncello Cheesecake Bars. Made with a rich and creamy cheesecake filling infused with Limoncello and a crunchy cinnamon-spiced crust. Pair with a cup of hot coffee for a delicious sweet treat!
Jump to:
- What are Limoncello Cheesecake Bars?
- Limoncello Cheesecake Bars Ingredients
- Tools you'll need
- How to Make Limoncello Cheesecake Bars
- How to Make The Crust
- How to Make Limoncello Filling
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making Limoncello Cheesecake Bars
- FAQ
- Related Recipes:
- Recipe
What are Limoncello Cheesecake Bars?
Limoncello cheesecake bars are a dessert that combines creamy cheesecake with the zesty flavor of Limoncello liqueur. They typically consist of a graham cracker crust and a cheesecake filling made with cream cheese, sugar, eggs, Limoncello, and lemon zest. They are garnished with lemon slices and sometimes mint leaves. These bars offer a sweet and tangy treat with a lemony twist.
Limoncello Cheesecake Bars Ingredients
Note: The full ingredients list is provided in the recipe card below0.
For the Crust:
- Graham cracker crumbs: This is the base of the crust and provides a sweet and crunchy texture.
- Unsalted butter: Melted butter is mixed with the graham cracker crumbs to hold the crust together.
- Light brown sugar: This adds a subtle sweetness to the crust.
- Saigon cinnamon: A type of cinnamon with a more intense and spicy flavor than regular cinnamon.
For the Lemoncello Cheesecake Bars Filling:
- Full-fat cream cheese: Provides the creamy and tangy base of the cheesecake filling.
- Granulated sugar: Adds sweetness to the filling and helps to stabilize the cheesecake.
- Full-fat sour cream: Provides a tangy flavor and adds a creamy texture to the filling.
- Eggs: Helps to bind the filling together and structure the cheesecake.
- Pure vanilla extract: Adds a subtle vanilla flavor to the cheesecake.
- Limoncello: An Italian lemon liqueur that provides a sweet and tangy flavor to the filling.
- Lemon zest: Adds a bright and refreshing lemon flavor to the filling.
- Kosher salt: Enhances the flavor of the filling and balances the sweetness.
Tools you'll need
How to Make Limoncello Cheesecake Bars
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.
How to Make The Crust
Pulse the Graham cracker, cinnamon, melted, and sugar in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan, press the mixture evenly in the prepared pan, and ¼ inch up the sides. Bake for 8 minutes and set aside to cool.
How to Make Limoncello Filling
Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes until light and fluffy. Add the sour cream and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. Add the eggs, one at a time, with the mixer on medium-low until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust. Place the baking pan in a roasting pan large enough to hold the baking pan completely flat.
Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake the Limoncello Cheesecake Bars for 50 to 55 minutes until almost set in the center. (It will still be slightly jiggly when gently shaking the pan.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.
Take the baking pan out of the water bath and place it on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut into 12 pieces, and serve cold.
Substitutions
- Graham cracker crumbs: Instead of graham crackers, you can use other cookies or crackers for the crust, such as vanilla wafers, digestive biscuits, or gingersnaps.
- Unsalted butter: If you only have salted butter, you can use it instead, but you may need to reduce the amount of added salt in the recipe.
- Light brown sugar: You can use dark brown sugar or granulated sugar instead of light brown sugar, but it will slightly affect the flavor and texture of the crust.
- Saigon cinnamon: Regular or other spices, such as nutmeg or cardamom, can be used instead of Saigon.
- Full-fat cream cheese: Low-fat or non-fat cream cheese can be used, but the texture and flavor of the cheesecake may be affected.
- Granulated sugar: You can use a natural sweetener, such as honey or maple syrup, instead of granulated sugar, but it will affect the texture and sweetness of the cheesecake.
Variations
- Raspberry Limoncello Cheesecake Bars: Swirl some raspberry puree or jam into the filling before baking to create a beautiful pink and tangy dessert.
- Lemon Blueberry Limoncello Cheesecake Bars: Combine the flavors of lemon, blueberry, and limoncello by adding fresh blueberries and lemon zest to the cheesecake filling.
- Orange Limoncello Cheesecake Bars: Substitute the lemon zest with orange zest and use orange liqueur instead of limoncello for a citrusy dessert.
- Chocolate Limoncello Cheesecake Bars: Mix some cocoa powder into the graham cracker crust or add chocolate chips to the cheesecake filling for a decadent dessert.
- Coconut Limoncello Cheesecake Bars: Substitute some graham cracker crumbs with shredded coconut to create a tropical and creamy dessert.
How to Serve
Chill the cheesecake bars in the refrigerator for at least 6 hours or overnight before serving. This will allow the filling to set and the flavors to meld together. Cut the cheesecake bars into even pieces using a sharp knife, wiping the blade clean after each cut. If desired, sprinkle extra grated lemon zest on the cheesecake bars for a fresh and bright flavor. If desired, serve the cheesecake bars on a plate or dessert platter, garnished with fresh berries, whipped cream, or mint leaves. Pair the Limoncello Cheesecake Bars with hot coffee or tea for a delicious sweet treat.
How to Store & Re-Heat
To store: Wrap the cheesecake bars tightly with plastic wrap or store them in an airtight container in the refrigerator for up to 3 days.
To reheat: Limoncello Cheesecake Bars are best served cold, but if you prefer them slightly warm, you can reheat them in the microwave or oven. To reheat in the microwave, place a piece of cheesecake on a microwave-safe plate and heat for 10-15 seconds. To reheat in the oven, preheat the oven to 350°F (175°C), place the cheesecake on a baking sheet, and bake for 5-7 minutes or until heated.
Make-Ahead
You can prepare the graham cracker crust and the cheesecake filling up to 2 days in advance and store them separately in the refrigerator until you're ready to assemble and bake the cheesecake bars. Once you've assembled the cheesecake bars, you can refrigerate them for up to 24 hours before baking.
After baking, let the cheesecake bars cool completely, then wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. By making Limoncello Cheesecake Bars ahead, you can save time and stress on the day you plan to serve them. Remember to allow them to chill in the refrigerator before serving.
How to Freeze
Place the cooled Cheesecake Bars (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer ziplock bag. Seal and return to freezer for up to 2 months. Remove the foil before defrosting.
Tips for Making Limoncello Cheesecake Bars
- Use good-quality ingredients: Since the flavors of this dessert are centered around limoncello and lemon zest, using fresh and high-quality ingredients will make a noticeable difference in the taste.
- Prepare the crust properly: Press the graham cracker crust mixture evenly and firmly into the baking pan. This will help create a sturdy base for the cheesecake filling.
- Allow ingredients to come to room temperature: Before mixing the cheesecake filling, ensure that the cream cheese, sour cream, and eggs are all at room temperature. This will help create a smooth and creamy texture in the filling.
- Don't overmix the filling: Avoid overmixing when combining the ingredients for the cheesecake filling. Overmixing can introduce excess air into the batter, which may cause cracks in the cheesecake while baking.
- Create a water bath: Placing the baking pan in a larger pan filled with hot water (a water bath) during baking helps to regulate the temperature and promotes even cooking. This technique also reduces the likelihood of the cheesecake cracking.
- Avoid opening the oven door: Once you've placed the cheesecake in the oven, resist the temptation to open the oven door frequently. Sudden temperature changes can cause the cheesecake to sink or crack.
- Chill thoroughly before serving: After baking, allow the cheesecake bars to cool completely in the refrigerator for at least 6 hours or overnight. This step is crucial for achieving the right texture and flavor. The longer it chills, the better the flavors will meld together.
- Garnish and serve: Before serving, sprinkle some extra grated lemon zest over the bars for added freshness and presentation. Cut the chilled cheesecake into individual bars and serve them cold.
FAQ
My cheesecake bars have a cracked top. How can I prevent this?
Cheesecake cracks can occur due to overbaking or sudden temperature changes. To prevent cracking, ensure not to overbake the cheesecake; it should be slightly jiggly in the center when you turn off the oven. Also, allow the cheesecake to cool gradually by turning off the oven and letting it sit in the turned-off oven for 15 minutes before removing it to cool on a rack.
The crust is too crumbly and doesn't hold together. How can I improve the crust texture?
To ensure the crust holds together well, thoroughly mix the graham cracker crumbs, melted butter, brown sugar, and cinnamon until they are evenly combined and moistened. Press the mixture evenly into the pan and use the back of a measuring cup or your hands to compact it. Baking the crust for 8 minutes before adding the filling can also help it set and hold together better.
My cheesecake bars have a lumpy texture. How can I make them smoother?
To achieve a smoother cheesecake filling, ensure your cream cheese is at room temperature before using it. This will make it easier to blend and result in a smoother texture. Also, avoid overmixing the filling once the eggs are added; overmixing can introduce air into the batter, leading to a lumpy texture.
The cheesecake bars are too dense. How can I make them lighter?
To achieve a lighter texture in your cheesecake bars, you can add a touch more sour cream or use room temperature ingredients to ensure even mixing. Overmixing can lead to a denser texture, so mix until just combined after adding each ingredient.
Related Recipes:
- Keto Chocolate Bar
- Guava Bars
- Strawberry Oatmeal Bars
- Coconut Pineapple Bars
- Apple Pie Bars
- Lemon Bars
Recipe
Easy Limoncello Cheesecake Bars
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 15 crackers)
- 1 stick (8 tablespoons) unsalted butter, melted
- ¼ cup packed light brown sugar
- ½ teaspoon Saigon cinnamon
For the Lemoncello Cheesecake Bars Filling:
- 16 ounces (2 packages)full fat cream cheese, at room temperature
- 1-¼ cups granulated sugar
- 1-½ cups full-fat sour cream
- 5 large eggs , room temperature
- 3 teaspoons pure vanilla extract
- ½ cup limoncello , at room temperature
- zest from 2 lemons
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
How to Make The Crust
- Pulse the Graham cracker, cinnamon, melted, and sugar in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press the mixture evenly in the prepared pan, and ¼ inch up the sides. Bake for 8 minutes and set aside to cool.
How to Make Limoncello Filling
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the sour cream and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan.
- Bake the Limoncello Cheesecake Bars for 50 to 55 minutes until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.
- Take the baking pan out of the water bath and place it on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut into 12 pieces, and serve cold.
Notes
- To store: Wrap the cheesecake bars tightly with plastic wrap or store them in an airtight container in the refrigerator for up to 3 days.
- To reheat: Limoncello Cheesecake Bars are best served cold, but if you prefer them slightly warm, you can reheat them in the microwave or oven. To reheat in the microwave, place a piece of cheesecake on a microwave-safe plate and heat for 10-15 seconds. To reheat in the oven, preheat the oven to 350°F (175°C), place the cheesecake on a baking sheet, and bake for 5-7 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.